|Country Ground Beef|
|by Linda Piepenbrink|
This bestselling cookbook is stuffed with some 300 hearty recipes from family cooks who are big on taste, short on effort, and economical besides.
1 - 10 of 34 for beef barley soup-soup bone
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Dice meat and ... Add to meat: bones, salt, pepper, ... 1 hour. Add barley and simmer 1 ... minutes over very low heat. Remove soup bones, bay leaf, and serve.
Bring soup bones, beef and water slowly ... all ingredients except barley; bring to ... before serving. This soup is even better the 2nd day. Serves 6 to 8.
Brown beef (cut up in ... 8 cups water, soup bone, and herbs ... 30 minutes. Add barley. Cook about ... Suggestion: Use 2 cups beef broth and 6 cups water.
In a Dutch oven or soup kettle, place soup bones, water, onion, ... carrots, celery, potatoes, barley, thyme and ... and vegetables are tender. Serves 9.
Brown chuck roast ... and add to soup stock. Shred meat. ... pot, simmer soup bone with water, chopped ... gallons. Ample to serve 60. Best if made day ahead.
Place beef shanks, soup bone, salt, pepper, ... beef and bones. Allow to cool so you can cut meat into small pieces and return to pot. Discard excess fat.
Combine the first eight ingredients in a large Dutch oven and simmer until meat is tender, approximately 2-3 hours. Skim off fat occasionally. Chill ...
In a large saucepan place soup bones, water, salt ... trim fat. Cut into small chunks. Return to pan. Add remaining ingredients. Simmer 1 hour. Serves 6.
Combine above and simmer approximately 2 hours.
Sear beef in oil until ... Place beef and bones in a large ... and onion. Remove soup bones. Remove potato ... it to pot stir season to taste. Serves 6.
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